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White Chocolate Mango Roll

NewGem.Foods's picture
A recipe by NewGem Foods
For mango wrap
  Kiwi 2 Ounce, sliced lengthwise into ¼ inch sticks
  Mango 2 Ounce, sliced lengthwise into ¼ inch sticks
  Strawberries 2 Ounce, sliced into ¼ inch sticks
  Grated chocolate 1⁄2 Cup (8 tbs) (For Garnish, White Variety)
For sweet vanilla sushi rice
  Cooked sushi rice 3 Cup (48 tbs) (Undressed)
  Prepared vanilla pudding 1 Cup (16 tbs), warm
  Vanilla extract/Almond extract 1 Teaspoon
  Plain gelatin 3 1⁄2 Ounce, dissolved in 2 tablespoons warm water (1 Package)
  Warm water 2 Tablespoon (For Dissolving Gelatin)
  Mascarpone cheese/Cream cheese 4 Ounce, cut into bits and softened.
  Heavy cream 1⁄2 Cup (8 tbs), whipped with 2 tablespoons sugar, or cool whip
  Sugar/Cool whip 2 Tablespoon (For Whipping Heavy Cream)

For Sweet Vanilla Sushi Rice
1. Stir dissolved gelatin into pudding. Stir in extract.
2. Blend mascarpone or cream cheese with pudding mixture.
3. Fold in whipped cream or Cool Whip, then blend warm sushi rice into pudding.
4. Refrigerate sweet rice for 1 hour to set.

For Wrap
1. Place Origami Mango Wrap shiny side down.
2. Lay in sweet rice leaving a 1-inch border at top of Wrap.
3. Lay in kiwi, mango and strawberries across middle of sweet rice.
4. Brush Origami Wrap edge with moist brush.
5. Roll and cut into 8 pieces.
6. Sprinkle with grated white chocolate.

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Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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White Chocolate Mango Roll Recipe